Craft Hard Cider: Recipes, Tips, and Ideas for Making & Enjoying Hard Cider
Cider or what some call hard cider is normally dry, which means it has little to no sugar remaining. This is because apple juice has about half the sugar that grape juice has and is often made with yeast (Saccharomyces cerevisiae) used for wine. The result is that when fermentation completes, you are likely to … Continue reading Cider Question: How to make sweet hard cider?
This is the third article in my series on non-Saccharomyces yeast. Initially, I reviewed the concept that the yeast commonly used for wine and beer, Saccharomyces cerevisiae, is not ideal for cider and could be considered a spoilage yeast. I proposed that most Saccharomyces cerevisiae yeast lack the properties critical for creating the essence of … Continue reading Non-Saccharomyces Yeast: Inoculating for Control
This is the second article in my series on non-Saccharomyces yeast. In the first, I challenged the concept that Saccharomyces yeast is ideal for cider. While yeast is a critical element that defines the essence of cider, I asserted the view that we needed to break away from our current beliefs about yeasts. I proposed … Continue reading Non-Saccharomyces Yeast: Complexity & Sweetness
What is the best yeast to use to make cider? The answer is simple. Whichever yeast creates the hard cider you most enjoy. Okay, I took the non-confrontational path but, it’s true. If you make cider you love from wine yeast, use it. If beer yeast makes the cider of your dreams, use it. If … Continue reading Non-Saccharomyces Yeast: Defining Cider from a Cider-Makers Perspective
I was able to assess three Hanseniaspora uvarum yeast strains from the USDA culture collection for use in cider making. I provided a detailed overview on these and other non-Saccharomyces strains in earlier articles. Just search for non-Saccharomyces on the site or look in the post carousal below for the links. Hanseniaspora uvarum is a … Continue reading Non-Saccharomyces Yeast: Hanseniaspora uvarum Results
I tested 3 samples of the strain Lachancea thermotolarens from the USDA last year. Lachancea thermotolarens is a very interesting yeast and I suggest reading my overview if you want to explore it in more detail. I also explored Pichia kluyveri, Candida zemplinina, and Hanseniaspora uvarum. Just search non-Saccharomyces on the site or look for … Continue reading Non-Saccharomyces Yeast: Lachancea thermotolarens Results
I obtained 11 samples of non-Saccharomyces yeast from the USDA and have been conducting trials for my hard cider batches. Three of those strains where Pichia kluyveri. If you haven't read it, I would encourage you to review my overview of Pichia kluyveri and the other strains. Just search non-Saccharomyces on the site or look … Continue reading Non-Saccharomyces Yeast: Pichia Kluyveri Results
Have you ever heard of a mistelle? I hadn’t until I was doing some research on pommeau, which is a drink made by blending calvados and apple juice. Calvados is apple brandy, also called applejack in the United States. It is basically cider that has been distilled into a spirit or liquor. If you look … Continue reading Cider Mistelle: A Method for Unique Ciders
Yeast Morphology: Common Yeast Shapes Morphology simply means the form or structure of a plant or organism. Yeast morphology in this context is the shape of yeast cells. You may be surprised to learn that not all yeast cells are shaped the same. As a cider maker, if you assess your yeast under a microscope, … Continue reading Cider Words: Yeast Morphology
Red Pear-Sweet Apple Cider Label This is a cider with some natural residual sweetness. Actually, it’s a semi-sweet perry with some apple notes. That is because its 2/3 pear and 1/3 apple. For reference, I made made 3 gallons of this golden elixir of flavor, and I’m happy I opted for a larger batch. For … Continue reading Making Red Pear-Sweet Apple
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